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By Veronique Eichler
Grilled Eggplant With Romesco Sauce
6 steps
Prep:10minCook:40min
Updated at: Wed, 16 Aug 2023 19:48:41 GMT
Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
5
Low
Nutrition per serving
Calories292.6 kcal (15%)
Total Fat21.8 g (31%)
Carbs20.5 g (8%)
Sugars10.8 g (12%)
Protein7.7 g (15%)
Sodium749.7 mg (37%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1eggplant
large, thinly sliced

1 tablespoonolive oil

salt

pepper

2 ozfeta cheese crumbles

¼ cupbasil
thinly sliced, chiffonade

2red bell peppers
quartered

5cloves of garlic

1yellow onion
sliced

½ cupraw almonds
sliced, slivered, or the whole natural almonds

2 tablespoonsextra virgin olive oil
divided

1 ½ teaspoonssmoked paprika

1 teaspoonred wine vinegar

1 teaspoonbalsamic vinegar

1 teaspoonhoney

salt
to taste

pepper
to taste

salt
to taste

pepper
to taste
Instructions
Step 1
Preheat the oven to 425° F.
Step 2
Place the red bell pepper, garlic cloves and sliced onions in a cast-iron skillet or on a sheet pan. Drizzle with 1 tablespoon olive oil, and salt and pepper.
Step 3
Roast the veggies for 40 minutes until they are soft and tender and perfectly cooked through.
Step 4
Meanwhile, heat a grill or grill pan to medium-high heat. Brush the eggplant slices with olive oil and place the eggplant on the grill. Cook for 5 - 7 minutes on each side until soft and grill marks appear.
Step 5
Add the roasted veggies to a food processor along with the almonds, red wine vinegar, remaining olive oil, honey, and balsamic vinegar. Puree for 1 minute or so until the mixture is smooth. If you like a little crunch, you can pulse it until you reach your desired texture.
Step 6
When the eggplant and sauce are done, layer the romesco on each eggplant slice, then top with crumbled feta cheese and basil.
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